coconut chicken fingers done my way!
(2 ratings)
NOTE: Usually chicken or fish that is coated with coconut it’s done with the un-sweetened kind. But I like the heat of the hot sauce together with the sweetness of the coconut. Takes it to a whole other level. You can use the un-sweetened coconut if you prefer. I served this with homemade coleslaw and potato coins. This is delicious with shrimp too!
(2 ratings)
yield
2 or 3
method
Pan Fry
Ingredients For coconut chicken fingers done my way!
-
two large skinless, boneless chicken breasts
-
1 cup ice cold butter milk
-
2 cups hot sauce “ i used sriracha “
-
1 tablespoon sea salt
-
1 tablespoon fresh ground black pepper
-
1 tablespoon corn starch
-
1 & ½ cups “ sweet “ coconut
-
scallions chopped for garnish.
How To Make coconut chicken fingers done my way!
-
1Pound the chicken into ¼ inch flat pieces
-
2Cut into strips
-
3Mix the buttermilk, hot sauce, salt & pepper together in a bowl.
-
4Place the chicken fingers into a gallon size zip lock baggie, pour the buttermilk mixture over the chicken and seal the bag. Place that baggie into a bowl “ in case “ of leakage, and refrigerate for at least 3 hours, toss the chicken occasionally.
-
5Once the chicken has marinated long enough, remove and drain the pieces.
-
6In another gallon size baggie “ or paper lunch bag “ put the cornstarch and coconut in it and close to shake. Make sure the cornstarch is thoroughly mixed with the coconut.
-
7Add a few pieces of chicken at a time to the coconut and toss to make sure the chicken is completely coated.
-
8Fry in oil.
-
9When you are ready to serve garnish with sliced scallions.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Coconut chicken fingers done my way!:
ADVERTISEMENT